Description
Savory Cheesy Root Vegetable Gratin for Cozy Gatherings
Ingredients
Scale
- 4 tablespoons Unsalted Butter (Softened for easy greasing)
- 2 medium Sweet Potatoes (Peeled)
- 4 large Parsnips (Peeled)
- 5 small Beets (Peeled)
- 14 tablespoons Heavy Cream (Divided)
- 4 ounces Parmesan Cheese (Divided)
- 1 tablespoon Fresh Thyme (Minced, divided)
- 1 clove Garlic (Minced)
- 1 ounce Gruyère Cheese (Shredded)
- Salt (To taste)
- Pepper (To taste)
- 1 tablespoon Fresh Thyme (To sprinkle on top)
Instructions
- Preheat your oven to 400°F (200°C) and generously butter your 3-quart baking dish.
- Wash and peel your sweet potatoes, parsnips, and beets, then slice them into thin rounds.
- Toss sweet potatoes and parsnips with 4 tablespoons of heavy cream each, and coat beet rounds with 2 tablespoons of cream.
- Pour remaining cream into the bottom of the baking dish and sprinkle with minced garlic and half of the Parmesan cheese.
- Layer sliced vegetables in rows, alternating colors, to enhance presentation.
- Cover with aluminum foil and bake for about 30 minutes until vegetables are tender.
- Remove foil and top with Gruyère cheese, baking for an additional 18-20 minutes until golden and bubbly.
- Let sit for a few minutes before serving, garnishing with fresh thyme.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 60 mg
Keywords: Cheesy Root Vegetable Gratin